Vegan Chocolate and Zucchini Muffins

Prep Time

25

Minutes

Cook Time

25

Minutes

Difficulty

Medium

Serves Up To

12

Servings


Nutrition Information

Sodium164.2 mg
Potassium83.8 mg
Total Carbohydrates23.0 g
Dietary Fiber3.1 g
Sugars8.6 g
Protein2.7 g

Ingredients

  • 1½ cups whole wheat flour
  • ⅓ cup raw cacao powder
  • ½ cup sweetener like sucanat or coconut sugar
  • 1½ tsp baking powder
  • ¾ tsp baking soda
  • ½ tsp salt
  • 1 mashed ripe banana
  • ½ cup applesauce
  • ¼ cup Almond Breeze Unsweetened Original Almondmilk
  • 1 tsp vanilla
  • 1 cup shredded zucchini

Directions

  1. 1

    Combine dry ingredients in one bowl. In a separate bowl, mash banana and stir in applesauce, then add in Almond Breeze Unsweetened Original, vanilla and zucchini. Combine wet ingredients by folding gently into dry ingredients and mix until just combined. Place in oiled or paper lined muffin tins and fill half way. Bake at 350 for about 15 minutes, sticking with a toothpick to check when baked through.

Made with these products:

Unsweetened Original Almondmilk Photo

Unsweetened Original Almondmilk

View Product

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